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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) streits matzoh meal |
4 jumbo eggs |
1/4 cup(s) crisco oil |
1/4 cup(s) seltzer, water, warm chicken broth, or combination |
1/2 teaspoon(s) salt |
3/8-1/2 teaspoon(s) pepper |
dill and parsley, chopped. |
Directions:
1. Whisk eggs in medium sized bowl until frothy, about 2 minutes. Add oil, seltzer,
2. salt, pepper, dill and parsley, and whisk until combined. Add matzoh meal and stir well with wooden spoon, about 2 minutes. Cover with plastic, and refrigerate 1/2 to 1 hour.
3. Meanwhile, fill a stock pot half full with water and bring to boil over high heat.
4. Put some water in a small bowl and dip a small scoop into water. Make sure batter is on the loose side. Form mixture into balls, about 1 inch in diameter. Re-dip scoop into water, after you drop each ball into boiling water. When matzoh balls are in pot, cover and reduce heat to low. Simmer covered for 35 minutes, or until done. (35 min for small, 40 for med., 45 for large)
5. Remove gently with slotted spoon, and put in large bowl, or into soup. Simmer for 15 minutes in soup, before serving.
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